Squash Pickles

 

Grandma's Squash Pickles

I have always loved my Grandma's Squash Pickles.  I hadn't had them in a while until I stumbled across the recipe in some stuff my brother sent me July of last year.  After seeing the recipe, I hurried down to the farmer's market in search of the best yellow crookneck squash.  Her recipe says that you can use any squash, but I remembered her using yellow squash when she made them.  I made the pickles last year and thought they were good enough to enter in the Queens County Fair.  That was confirmed later when they earned a blue ribbon!  Some of the comments included:  "lovely, bright flavor" and "nice color and texture".

I shared the pickles with friends and neighbors.  When the supply ran out, the requests were still coming in.  I held off in making them again until this week.  I think it is important to use the best possible produce for these pickles and out-of-season squash would not be as good.  So, we waited for squash to come in season.

I went to the farmer's market on Saturday and found the prettiest squash.  Yellow crookneck with green bottoms that look like they have been dipped.  The time is right for making pickles.

Here is Grandma's famous recipe in her handwriting.  My interpretation follows.

 Squash Pickles

Yield: 6 pints

8 cups sliced yellow summer squash, 1/4" thick (about 4 pounds)
1 tablespoon Kosher salt
2 cups white vinegar
2 1/2 cups sugar
2 teaspoons mustard seed
3/4 teaspoon turmeric
3/4 teaspoon yellow prepared mustard
2 cups sliced onion, about 1/2 large onion
2 thinly sliced red bell peppers
2 thinly sliced green jalapenos

Arrange squash slices in a single layer on a rimmed baking sheet lined with paper towels.  Sprinkle with the salt.  Allow to drain for one hour.  Pat dry well with paper towels.

In a medium saucepan over medium high heat, bring the vinegar, sugar, mustard seed, turmeric, and yellow mustard to a boil.  Remove from heat.

In 6 pint jars, layer the squash with the onions, bell peppers and jalapenos.  Pour the hot vinegar mixture over the squash.  After about 10 minutes, press squash down into the liquid to fully cover, if necessary.  Store in the refrigerator.  Keeps for 3 weeks.